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pisang rokaye delicious banana snack

Caramelized Banana with Citrus Sauce (Pisang Rokaye)

A tropical Indonesian dessert made with grilled sweet bananas and a bright, buttery orange-lime sauce. Simple ingredients, big flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Dessert, Snack
Cuisine: Betawi (Jakarta), Indonesian
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Bananas
  • 6 –8 ripe Pisang Raja sweet, firm bananas; you can substitute with plantains or burro bananas
  • 2/3 cup margarine or unsalted butter melted (150g)
For the Citrus Sauce
  • 3/4 cup powdered sugar 175g
  • 1/2 cup margarine or unsalted butter 100g
  • 2 tablespoons fresh lime juice
  • 4 cups fresh orange juice 1000 ml or 1 liter

Instruction
 

Prepare the Bananas:
  1. Peel the pisang Raja (or substitute bananas) and gently press each one to slightly flatten them.
  2. Heat a non-stick pan or griddle over medium heat. Add a bit of melted margarine and grill the bananas one at a time until both sides are golden brown and slightly crisp. This should take about 2–3 minutes per side.
  3. Remove and set aside on a serving plate.
Make the Citrus Sauce:
  1. In a saucepan over medium heat, combine the powdered sugar, lime juice, and margarine. Stir until the margarine melts and the mixture starts to bubble slightly.
  2. Slowly pour in the orange juice, stir well, and bring to a gentle boil.
  3. Let the sauce simmer until it reduces and thickens slightly — about 10–15 minutes, stirring occasionally.
Assemble and Serve
  1. Pour the warm citrus sauce generously over the grilled bananas.
  2. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Pisang Raja is a type of Indonesian banana that’s firmer and sweeter than regular bananas. If you can't find it, ripe plantains, burro bananas, or even slightly underripe regular bananas (not too soft) will work fine. The goal is to have bananas that hold their shape when cooked.
  • Margarine vs. Butter: The original recipe uses margarine (commonly used in Indonesian home cooking), but unsalted butter is a perfectly good substitute and may offer a richer taste.
  • Orange Juice: Use fresh-squeezed if possible for the best flavor, but store-bought works too — just make sure it's 100% juice without added sugar.
  • Pan or Grill: You can use a flat griddle, cast iron pan, or non-stick skillet. A little caramelization goes a long way in enhancing the flavor.
  • Serving Suggestion: This dessert is delicious warm and even better when paired with cold elements like ice cream or Greek yogurt.